Chilli Marrakech

Chilli Marrakech

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(39 ratings)

Prep: 30 mins Cook 1 hr (plus heating from frozen)

Easy

Serves 10
If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal357
  • fat19g
  • saturates8g
  • carbs17g
  • sugars7g
  • fibre5g
  • protein28g
  • salt1.2g
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Ingredients

  • 1½ tbsp cumin seed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 onion, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 x 400g packs lean lamb mince
  • 2 tbsp finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp ground cinnamon
  • 1½ tbsp ground coriander
  • 3 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 3 red pepper, deseeded and cut into large chunks
  • 2 x 400g cans chickpeas, drained
  • 2 x 20g packs coriander, most chopped, a few leaves left whole to serve
  • 500ml beef or lamb stock, made with 2 cubes

Method

  1. Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.

  2. Stir in the tomatoes, toasted cumin, remaining spices and harissa – add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.

  3. Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.

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Comments, questions and tips

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Shollis123
23rd Nov, 2016
5.05
I found this a great alternative to traditional chilli, very easy to make and very tasty. I added extra Harissa and cooked for about 30 mins longer.
fiona8888
28th Oct, 2016
5.05
Very tasty! I felt there was enough liquid without adding stock but I did include 2 stock cubes. I also added a few more spoonfuls of harissa as it was quite mild in flavour.
katycooks's picture
katycooks
14th Aug, 2016
3.8
I loved this. (I didn't give it a 5 star rating only because I "tinkered" with the recipe so it wouldn't be a fair judgement on the original recipe.) A North African take on a Mexican dish. Loved the different taste you get with lamb mince instead of beef and the Harissa and cinnamon added to the "fusion". The changes I made to this really very simple and easy dish were: 1. I added some yellow pepper (for colour). 2. I increased the amount of Harissa quite substantially. 3. I used half smoked and half normal paprika. 4. I added some Cayenne to increase the "heat" (no kids to worry about) 5. I cooked the whole thing for a lot longer to let the flavours develop (and the liquid evaporate). 6. I added some dollops of sour cream along with the coriander garnish. Which sounds like quite a lot of changes, but I think the bulk and spirit of the original recipe was retained. Either way, it was delicious!
amy_natalia
12th Mar, 2016
5.05
Love love this recipe. We have just finished it and will certainly be doing it again... I couldn't get Harrissa Paste for this recipe so just left that step out, which was good for the kids and then after added some chilli powder to ours, which was beautiful. Both us and the kids loved it.
puffpuffsurrey
4th Jan, 2016
I cooked it uncovered as i found the quantity of stock made too much liquid, I also cooked it for quite a bit longer than 40 minutes so I will perhaps cut down on the stock next time. It tastes great and makes a really good alternative to chilli con carne.
mariabudgen
30th Dec, 2015
Found this recipe when leafing through old GF mags before throwing them away and very glad I rescued it - a lovely alternative to a beef chilli con carne and quite a healthy one. I halved the quantities as this recipe is party-sized. Agree with others that it can be a bit watery but just gave it longer simmering time. Will make again. Nice served with couscous too, as a change from rice. Won't let me rate it but 5 stars from me.
bubli
8th Feb, 2015
5.05
An instant family hit - like someone already commented before, even a teenager that usually rejects everything chickpeas cleaned his plate. I used mix of lamb and beef mince, bit less of harissa (b/c of my 1y old) and served with the choice of rice and couscous + some extra harissa for those who like it hot. Will definitely make again.
stevemaskery
10th Jan, 2015
5.05
I've just cooked something very similar to this. I live on my own, so a recipe for 10 is not what I really want, but it sounded so delicious, so I made a scaled down version. I tried to make a 1/3 job. Absolutely delicious. I did end up adding a bit more harissa and I had no coriander leaf so used mint, but otherwise the same. Oh, I threw in a few pine nuts. I served it with cous-cous. Should have tried the cinnamon, I'll do that next time. I have a nice warm glow in my mouth right now, just what I wanted on a cold January evening. There are another three generous portions left in the pan.
tammyhaq89's picture
tammyhaq89
12th Sep, 2014
5.05
This was really easy to make and really tasty! Served mine with cous cous seasoned with a couple of knobs of butter and some cinnamon!
rachi09
26th Aug, 2014
5.05
Lovely would have again, only amendment I made was adding some ras el hanout.

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gothick
17th Oct, 2016
5.05
Excellent recipe, and very freezable, too. The recipe as-is seems to come out rather more liquid than I'd like; I cook covered for a half-hour, then take the lid off and give it another 20-25 minutes to get a richer consistency. I also squeeze the juice of half a lemon in just after I've taken it off the heat and give it a final stir; seems to add a little something.
hanszinderfaan's picture
hanszinderfaan
2nd Feb, 2015
5.05
Made this again today scaled down ingredients to one third. Found it a little disappointing and lacking taste. It was made in a tagine and left cooking for one hour and served with couscous. Next time I think I will add a chilli or two, after all it is a Chilli Marrakech.
jmordal1
18th Nov, 2014
2.55
Don't use 2 stock cubes! Two is too much. I used only 1 and it was more than enough. I did add more harissa, though.